In addition to being downright delicious this Avocado-Tomato Toast serves up a mega dose of healthy fats and a good amount of calcium, Vitamin C and fiber.
When my daughters lived at home, Mother’s Day breakfast was usually Mr. EN’s Homemade Strawberry Waffles, Banana Chocolate Chip Pancakes, or some creatively concocted Egg and Potato Dish that put to good use all the pieces, stumps and stems of whatever leftover veggies we had hanging out in our fridge.
On Mother’s Day, the kids always insisted I stay in bed while they sliced, diced, scrambled and cooked alongside Mr. EN, some of the most amazing, colorful and “creative” breakfasts – ever.
My girls started cooking when they were very young. Both of them could make a fairly decent plate of eggs, sort of a pseudo veggie and cheese omelet, on the stove top, by the time they were five years old. Neighbors and friends were always a little alarmed when they saw the girls with their aprons, standing on our somewhat wobbly kitchen chairs, rooting through the cupboards, pulling things out of the fridge, or cooking at the stove. Eggs and grilled cheese were their specialties. I encouraged them to cook with gusto (albeit safely), to dive in, and to get their hands (and my kitchen) dirty. I believe that’s how kids develop a relationship with, and a love for, wholesome homemade food. How I miss those days!
And, while my Mother’s Day breakfast this year didn’t quite measure up to the Mom’s Day breakfasts my husband and daughters served years ago with flowers, kisses, homemade cards, and cork people (Yes, Audrey, I still have the cork people, see below), this Avocado-Tomato Toast that Mr. EN whipped up for the two of us was pretty darn good.
So what DID we do on Mother’s Day this year, after we ate this delicious toast? Not much. We drank some coffee, read the paper, walked the dog, and went to church. We had my in-laws and Mr. EN’s sister and brother over for dinner. It was very nice.
And, the very best part of my day? I called and chatted with my two fiercely independent daughters who are living far-too-far away and thanked them for the incredibly thoughtful gift they sent me, this beautiful one-of-a-kind cutting board pictured below. They’re the best – for sure.
Happy Mother’s Day to all of you and yours.
Peace, love, and good eats; from our Empty Nest to yours.
Trending in the EN Kitchen: Wild Wonders Tomato Medley, purchased at our local Meijer store and Basil Lemon Grass Olive Oil.
Avocado-Tomato Toast
Yield 2 Servings
Ingredients
- 2 pieces of your favorite whole grain bread
- 1 small-medium avocado
- A little lemon or lime juice
- A generous handful of multicolored tomatoes, chopped
- 2-3 ounces soft goat cheese or ricotta cheese
- 2-3 teaspoons good olive oil (See Trending… for the kind I used.)
- freshly ground black pepper
Instructions
- Toast the bread.
- In a small bowl, rough-mash the avocado. Add a dash or lemon or lime juice.
- Spread the cheese onto the toast slices.
- Spread the avocado on top of the cheese, then top with chopped tomatoes.
- Drizzle one teaspoon of olive oil onto each slice of toast.
- Grind a little fresh black pepper on top.
Notes
- I didn't do the nutrition analysis on this. It greatly depends on the amount of cheese, avocado, and the type and size of your bread slice. Enjoy and don't count the calories on this one!
Looks yummy can’t wait to try it!
Me too!! Just printed it!